A salad inspired by a recipe from Jamie Oliver. The salad was made especially for another great gathering with the ICC (International Cooking Club) in The Hague. This time we got together outside for a wonderful picnic! The salad is very straight forward to make and stuffed with green veggies.
Ingredients (serves 4 adults)
- 1 bunch of green asparagus
- soft butterhead lettuce
- 10 leaves of chopped basil
- 3 spring onions, finely sliced sideways
- 2 ripe avocados, peeled and chopped
- 2 cucumbers peeled, parted in half and sliced
- freshly cut garden cress
- white wine vinegar
- extra virgin olive oil
- pepper and (sea) salt
- mustard (any type you like)
Clean the asparagus and chop off about 2 centimeters of each end. Place them in a pan, add water to cover them, a pinch of salt and boil for about 7 minutes. Chop the asparagus, set aside and leave them to cool down.
Wash the butterhead lettuce and rip into small, edible pieces. The leaves are tender so wash them gently and then set aside.
Add the sliced cucumber in a large salad bowl and season with pepper, salt, mustard, white wine vinegar and extra virgin olive oil.
Now you can add the onions, cress, basil and avocado to the cucumber. Mix well and season again.
Present all the ingredients on top of the butterhead lettuce on a plate.